When [tried to pin anyone down as tD what should be the characteristics of good fortifying
brandy, I received many vague and varying comments There were a few who had ideas as to …

The characteristic odor and flavor of California-type sherry are developed by heating white
wines at temperatures of 48.9" to 60. OoC.(12O0 to 140 F.) for a period of two to four months. …

Thefermenfafion and distillation of ethyl quafe for quantitative prediction df the alcohol for
industrial and beverage put-degree of separation in any specific operposes is a large and …

In the general global rise of attention and research to seek greener attitudes, the field of
cultural heritage (CH) makes no exception. In the last decades, an increasing number of …

… For an exhaustive review of microfacet theory we refer the reader to [Heitz 2014]. … We
generate the Beckmann surface instances using the method of Heitz [2015]. In Fig. 14, we compare …

In winery operation it was often noticed that young white wines varied greatly in their rate and
degree of natural clarification, and that certain wines would require much larger amounts …

… The motivation behind this paper is to share an e cient sampling routine that can be
applied to the vast majority of BRDFs that are currently used in production. … The message …

The growing investment by governments and electric utilities in energy efficiency programs
highlights the need for simple tools to help assess and explain the size of the potential …

Background Digital health technologies (DHTs), such as electronic health records and
prescribing systems, are transforming health care delivery around the world. The quality of …

… The θ E values estimated from the tower air temperature measurements illustrate declines
in θ E coinciding with the time when the storms passed the research site. Such declines in θ …